Mint Pea Tahini Dip

Mint and peas are one of my favorite spring pairings, and this dip is a go-to all season long. This recipe works great without tahini, but since I love tahini I want to put it in everything. But if you don’t share that love feel free to skip it. We served this dip alongside blanched asparagus for extra spring eating bonus points. The next day however, I smothered the mint pea tahini dip over grilled bread. Which you should try as well.

Mint Pea Tahini Dip

Makes 2 cups

3 cups peas (frozen)

1 lemon, zested and juiced

3 tablespoons olive oil

2/3 cup fresh mint

1 clove garlic

2 tablespoons Tahini

Kosher salt and pepper

Prep an ice-water bath in a medium bowl and set aside.

Bring a small pot of water to a boil and add a very large pinch of salt. Add frozen peas to boiling water and cook for 1 minute. Transfer peas to ice bath for 2 minutes, then drain.

Place peas, mint, lemon zest, lemon juice, garlic, olive oil and Tahini into food processor. Pulse until creamy. Taste, season with salt and pepper.

Serve alongside crackers, a crudites platter, grilled bread or for extra spring greens, blanched asparagus.

Blanched Asparagus

1 1/2 pounds asparagus

1 tablespoon kosher salt

Fill a large pot with water and add kosher salt, bring to a boil. Prep an ice-water bath and set aside. Trim asparagus and add to boiling water, boil for 3 minutes. Remove with tongs and quickly add to the ice-water bath. Let soak for 1 minute and then drain.